Tuesday, February 26, 2008

An Unconventional Cacciatore

This post is dedicated to my friend Jodi. You remember Jodi's sweet husband Eric don't you? He prepared that marvelous Lemon Butter Chicken (which I keep meaning to make again!)

Jodi recently sent me on a mission. She wanted an old recipe that she had once tried for chicken cacciatore which included carrots and broccoli. I know... I know... most cacciatore recipes don't call for these ingredients. But she had made it once before and she really wanted to make it again. So I went though several popular recipe sites and found around 6 variations of the recipe that looked promising.

I read reader comments on how their grandmothers made it (better than anyone else of course!), whether or not you should coat the chicken with flour before sauteeing it, whether the sauce should be thick or thin, whether you should use white wine or red, whether or not you should include mushrooms, whether or not it should be served over pasta, rice or nothing at all, whether potatoes should go in it... you get the picture!

So basically... I decided that the only right way to make chicken cacciatore was possibly anybody's guess. I am not Italian and I don't claim to really know anything about true Italian cooking, but I think you can definitely play with this recipe and make it to your liking.

Here is my version. I simply had to make it after seeing all the different versions, and I stuck to my guns and just used ingredients we had on hand! I'm so glad I did!! I used beef instead of chicken (cooking from the pantry this week!) and I used both white and red wine (oh the shame!), added lots of veggies, I didn't coat the meat with flour, and I served it over thin gluten free pasta! Michael and I both LOVED this recipe! What a success! The sauce is thin, rich, and well flavored! I could eat this meal right out of the pan! I wouldn't want it any other way! What is your favorite cacciatore recipe?

Directions:1. Steam carrots and broccoli with 1/2 cup water for 5 minutes (or until fork tender) in the microwave or on the stove top. Set aside.2. Saute beef in hot olive oil until cooked to your liking. Remove from skillet.2. Add onion, garlic, bell pepper (I used both orange and green peppers) and saute until onions are transparent. Return the meat to the skillet.3. Add white or red wine to deglaze the pan. Add tomatoes, carrots, broccoli, and spices. Cover and simmer for 25 minutes on medium-low heat. Correct seasonings to taste.4. Serve immediately over gluten free pasta or brown rice. Sprinkle parmesan cheese on just before serving if desired.

Yours looks great Carrie! And like Ginger said, it was traditionally made with what the hunters brought home plus what was on hand. I got my recipe watching Everyday Italian on the Food Network. She serves hers along side mashed potatoes, which my husband prefers to pasta or rice. It includes diced tomatoes, red bell pepper, onion, and capers. (and white wine)

Thanks Karen! It was SO good! I had some for lunch today too and it is just a wonderful, warm, yummy, comfort food! You are right, I bet it would be GREAT with mashed potatoes on the side!! Mmmmmm!!! I love Giada Laurentis! Sometimes I really wish we had cable... but I know all I would do is sit around and watch the food channel! lol

Lea -- Thanks girl! I bet it would be GREAT with venison!!! I like venison a lot myself, but Michael doesn't like the taste of it! I grew up in a super rural area and friends would bring my parents fresh venison. Boy do I miss that!!